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Double crust chicken pot pie taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Double Crust Chicken Pot Pie Pressure Cooker Recipe

Quick and easy recipe summary for Double Crust Chicken Pot Pie made in a pressure cooker, delivering a savory and comforting meal.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 685 kcal

Equipment

  • 1 Pressure cooker With locking lid
  • 1 Mixing bowl large
  • 1 Skillet for cooking chicken

Ingredients
  

Main ingredients

  • 1 ½ to 2 pounds Chicken breasts or thighs boneless, skinless
  • 1 cup Soy sauce or coconut aminos
  • 2 cups Water
  • One 2-inch piece Fresh ginger
  • 5 cloves Garlic smashed up
  • ½ recipe Fool Proof Pie Crust dough chilled for 30 mins or more
  • 8 ounces Button mushrooms sliced
  • 2 tablespoons plus ⅓ cup Salted butter divided
  • 1 tablespoon Extra virgin olive oil or vegetable oil
  • Salt and ground black pepper
  • 1 Egg
  • ½ cup Chopped yellow onion
  • ⅓ cup All-purpose flour
  • 1 ¾ cup Chicken broth
  • ⅔ cup Milk whole or 2%
  • 12 ounces Frozen peas and carrots

Instructions
 

Instructions

  • Preheat your oven to 425°F (220°C).
  • Add chicken, soy sauce, water, ginger, and garlic to the pressure cooker. Lock the lid and build pressure for 20 minutes.
  • Use quick release, remove chicken, shred when cool.
  • Slice mushrooms, simmer in pot with lid on for 5 minutes.
  • Melt 2 tablespoon butter and oil in skillet, cook chicken and mushrooms. Season.
  • Prepare pie crusts in 9-inch pie pan, fill with chicken mixture.
  • Cover with top crust, seal edges, cut steam slits.
  • Melt ⅓ cup butter, brush on crust.
  • Bake in oven for 30 minutes until golden.
  • Let cool before serving.

Notes

Great for using up leftovers, and can be frozen for meal prep.